Italy in the kitchen through 9 photos

I will start the photographic-culinary world tour from my country, both because it is the one I know best, and because, perhaps it is one of those that from the point of view of the kitchen, boasts one of the richest and tastiest assortments on the entire planet.
According to Stephen King, a well-known American writer, one of the basic rules for writing and telling is to always tell the truth, telling only about topics of which you know everything well.
Where to start then, if not from my country and its unique taste at the table?

1-The pizza: according to many the best pizza ever in Italy is made in Naples and, I must admit, there I ate one of the best pizzas ever in my entire life.
But like everything in the world you can find the divine restaurant and pizzeria in every part of the world, like the pizza chef or the bad cook.
Let's say that in all of Southern Italy, culturally, pizza is certainly made better, but it is not certain that you will not find excellent pizza in the North or abroad.

2- Describe and tell the Italian pasta in a few lines is nothing short of impossible. There are so many toppings, regions, areas and above all the types of pasta that one would surely end up missing something or, even worse, offending someone.
Macaroni, tagliatelle, spaghetti, orecchiette and then, many types of filled pasta, but above all the condiments: ragù, pesto, simple tomato sauce, just to name a few.
 

3-But to describe pasta with greater emphasis is certainly the tradition that characterizes our dish: the rolling pin and the skilled hands of our grandmothers who "pull" the dough and then transform it into many types of delicious pasta for the whole family.
Indescribable flavors of past times and indelible memories, probably still alive in many areas of Italy.

4-A dish, or rather a very famous appetizer in Italy, is undoubtedly the bruschetta, one of the simplest, poor but tasty dishes of Italian cuisine.
With bruschetta you can have fun creating aperitifs with different tastes by putting different things to your taste on toasted bread.
If, on the other hand, you like it simple and traditional, just bread, olive oil (or a rubbing of garlic on bread) and a little tomato will suffice.

5-Crescentina and tigelle are another typical dish often "used" also as an aperitif. With meats, cheeses and, above all, good wine, they are part of the Italian tradition, especially in restaurants in central and northern Italy.

6-Polenta is a traditionally winter dish and, for this reason, much more widespread in the regions of northern Italy where temperatures are cooler and winters more rigid, especially in the mountainous and foothills areas.
Finding the right sauce is also very important for polenta. A good ragù makes it excellent, but also and above all a mushroom sauce and, in many cases, good local cheese.

7-With this leap in Central Italy we return to Ascolane olives, a unique delight of its kind.
These delicious fried "balls" are clearly composed of an olive and tender meat which make them flavorful, tasty and soft. It should not be necessary to indicate their origin, as it is the name itself that represents them

8-The Abruzzo arrosticini are one of the symbolic images of this splendid region, especially of the Apennine areas.
Sheep meat skewers have been one of the greatest culinary expressions of Abruzzo since the Second World War.

9- With the Sicilian arancini we jump south again.
This Sicilian specialty has been recognized and included in traditional Italian food products with the name of rice arancino.
It is usually stuffed with meat sauce, peas and caciocavallo or with diced ham and mozzarella